- For the dough
- 100 grams Candied lemon
- 100 grams candied orange
- 100 grams raisins
- 6 tablespoons Rum
- 1 kilogram Pastry flour
- 2 cubes Yeast
- 250 grams sugar
- 250 milliliters milk
- 1 pinch salt
- 1 pinch Cardamom
- 1 pinch allspice
- 1 pinch Mace
- 400 grams room warm butter
- For brushing
- 100 grams butter
- For dusting
- 50 grams powdered sugar
Mince candied peel and place with raisins in a bowl. Drizzle with rum, cover and soak.
Place flour in a large bowl and create a well in the center. Crumble yeast and 1 tablespoon sugar into well.
Heat milk until it is lukewarm. Pour about a third of the milk into the well. Dust with flour, cover and let rise for about 30 minutes.
Combine remaining sugar, remaining milk and spices. Add pieces of butter and knead until smooth.
Continue to knead dough until blistered. Place in a bowl, cover and let rise for about 1 hour.
Put dough on a floured work surface and flatten slightly. Add soaked fruit to dough and knead. Grease a baking sheet with butter.
Divide dough in half and shape each half into a log. Place on baking sheet, cover and let rise again for about 2 hours.
Preheat oven to 180°C (approximately 350°F). Bake for 1 hour.
Melt butter. Remove bread from oven and immediately brush with butter. Let cool completely, then dust with powdered sugar. Slice and serve.